Sun Dried Tomato Pasta
This creamy sun dried tomato pasta with spinach, Parmesan and wine is easy to make and tastes restaurant-worthy. A reader favorite!
Foto: Well PlatedIngredients
- 8 ounces whole wheat pasta (any shape you like (recommended: bowtie or linguini))
- 1 tablespoon unsalted butter
- 1 ½ pounds boneless skinless chicken breasts (cut into bite-sized pieces)
- 1 jar julienne-cut sun dried tomatoes packed in olive oil ((7 ounces) drained)
- 3 cloves garlic (minced)
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt (plus additional for cooking the pasta)
- ¼ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- ¼ cup dry white wine ((such as Pinot Grigio) or low sodium chicken stock)
- ⅔ cup whipping cream
- ½ cup freshly grated Parmesan cheese (plus additional for serving)
- 2 cups baby spinach
Steps
Bring a large pot of water to a boil. Sprinkle in a few teaspoons of salt, then add the pasta and cook according to package directions, just until al dente (lightly firm and chewy, but not hard). Drain and set aside.
Meanwhile, melt the butter in a large, deep skillet over medium heat. Once the skillet is hot, add the chicken and cook until lightly golden brown on all sides, about 3-4 minutes.
Reduce heat to medium-low, then add the drained sun dried tomatoes, garlic, oregano, salt, black pepper, and cayenne pepper and cook just until fragrant, about 30 seconds. Add the wine and for cook 2 minutes, until the liquid evaporates, stirring occasionally. Remove from heat.
To the skillet, add the whipping cream, then the pasta, spinach, and 1/2 cup Parmesan. Stir for 30 seconds to allow the spinach to cook down. Sprinkle with additional Parmesan cheese and serve.
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